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Pineapple Upside-Down Cookies

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A delightful twist on the classic pineapple upside-down cake, these cookies are chewy with a crisp edge, topped with caramelized pineapple and a cherry.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (20 oz) sliced pineapple, drained
  • Maraschino cherries (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a baking sheet or line with parchment paper.
  2. Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, and stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Add the dry ingredients to the wet mixture until fully combined.
  6. Drop spoonfuls of cookie dough onto the prepared baking sheet.
  7. Press a slice of pineapple into the center of each cookie and top with a cherry.
  8. Bake for about 10-12 minutes until the edges are golden brown.
  9. Let cool on the baking sheet before transferring to wire racks.

Notes

Ensure butter is softened but not melted for the best texture. Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.

Nutrition

Find it online: https://thestationrecipes.com/pineapple-upside-down-cookies/

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